Steak is something that many are passionate about. Dry-aged steak requires another level of that passion altogether. There is a lot of care and work that goes into the production of a dry-aged steak. How does one buy a dry-aged steak? How do you properly grill it?
We talk a lot about steak. As a barbecue company, why wouldn’t we? Steak is one of the best things you can make on a barbecue. It’s what comes to mind when you think of barbecuing a delicious meal.
Whether the goal is to add extra flavor to your meal to create tender meat from a tough cut, marinating is one of the most used techniques to achieve that goal. Find out how to make the best homemade marinades and the most fitting ways to use them.
The holidays are once again upon us. Creating stunning meals and sharing memorable moments with family and friends is easy when you use your Napoleon Barbecue.
As you already know from many of my Science of Barbecue articles smoking meat is a technique that slowly melts fat and relaxes the collagen in meat allowing water into the muscle fibers creating gelatin.
There are a lot of myths surrounding the proper way to prepare food. Through improper cooking, or misinformation, your poor chicken breasts have been overcooked and dried out.
Through our series The Science of Barbecue, we’ve explored the processes of grilling, Caramelization, and Smoking; discussed how to make any meat into a succulent meal, and even the intricacies of marinating.
Some of these things are quite like the others; some of these things are curry. Curry is a broad term used to describe not only all Indian Cuisine as an all-blanketing term but a lot of Thai Cuisine as well.